Habayib Lebanese Restaurant
Editorial
A warm welcome awaits you at Habayib, where customers are greeted like long-lost friends and made to feel immediately comfortable in the cosy and inviting restaurant. Husband and wife team Richard and Houda Rizk offer disarming hospitality and traditional home-style Lebanese food prepared by Houda, with the skilled aid of a pair of grandmothers in the kitchen. It's worth starting with some mezza like the smoky baba ghanouj, the shankleesh (aged yoghurt served with onion, tomato, parsley and chilli) or falafel before trying some aromatic and delicately spiced main courses.
The shekh elmehshi is an eggplant stack stuffed with lamb, almonds and spices and served with tomato sauce on a buttery bed of rice, and meat dishes such as lameh or tawook (char-grilled lamb kebabs or chicken fillets) are simple but delicious. Try the specialty dish samke harra - grilled fish coated in a chilli tahini sauce and coriander, garlic and walnut paste. There are many vegetarian and gluten-free options available, and a small but thoughtful Australian wine list has been chosen to best complement the food. Whether you choose a light meal of small plates or opt for the reasonably priced banquets, you will leave feeling welcomed and well fed, and with a strong desire to return.
Angela Costanzo, February 2009
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